Swaledale cheese comes from the market town of Richmond located in North Yorkshire, England. It is believed that the process of cheese making was first introduced to the small farmers in Swaledale in the 11th century by Cistercian monks who arrived from Normandy and thus the Swaledale cheese was introduced to the world.
Produced with cow's pasteurized milk, this creamy and moist cheese with a light open texture and slightly acidic taste is suitable for vegetarians. It can be enjoyed throughout the year since cows milk never go out of stock.
Swaledale tastes the best if eaten when it is between 4 and 6 weeks old. Moreover, it proves to be a fantastic cooking cheese for preparing French cheese stews Tartiflette au Reblochon.
- Made from cow's or sheep's milk
- Country of origin: England
- Region: Swaledale, North Yorkshire
- Type: medium firm, brined
- Fat content: 48%
- Texture: firm
- Rind: waxed
- Color: yellow
Other English cheeses:
Blue Wensleydale , Buffalo, Cheddar, Cheshire, Coverdale, Denhany Dorset Drum, Double Gloucester, Double Worcester, Duddleswell, Gloucester, ... show all ... , Gospel Green, Hereford Hop, Herriot Farmhouse, Huntsman, Lincolnshire Poacher, Marble Cheddar, Marbled Cheeses, Mature Wensleydale, Menallack Farmhouse, Seriously Strong Cheddar, Spenwood, Sraffordshire Organic, Tyning, Wellington, Wookey Hole Cave Aged Cheddar
Abbot’s Gold, Applewood, Coquetdale, Cotherstone, Cotswold, Curworthy, Derby, Devon Blue, Devon Garland, Friesla, Huntsman, Montgomery's Cheddar, Red Windsor, Sage Derby
Burwash Rose, Chorlton Blue Cheshire, Exmoor Blue, Harbourne Blue, Loddiswell Avondale, Marbled Cheeses, May Hill Green, Oxford Blue, Stilton, Waterloo, Wigmore
Bath Cheese, Beenleigh Blue, Bosworth, Buxton Blue, Capricorn Somerset Goats Cheese, Cerney, Cornish Brie, Cornish Pepper, Emlett, Finn, Flower Marie, Golden Cross, Little Rydings, Sharpam, Somerset Brie, Sussex Slipcote, Tymsboro, Yorkshire Blue
fresh soft cheeses:
Creamy Lancashire, Olde York, Vulscombe